Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 500grams puy lentils, ready cooked
- 4 spring onions, sliced
- 1 large lemon, juice and zest
- 1/2 bunch parsley, fresh, chopped
- 250grams tenderstem broccoli, chopped
- 250grams asparagus, trimmed and chopped
- 1 large avocado, destoned and chopped
- 200grams spinach
- 50grams pumpkin seeds
Nutrition per serving
2950kJ / 708Cal
2950 Kilojoules or 708 Calories
34% of daily energy intake*
Protein
39.5grams
Fat
28.2grams
Carbs
58.5grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This salad is vibrant and invigorating, packed with lentils and green veggies for the perfect filling lunch.
Method
Step 1 of 3
Whisk the lemon juice, zest, half of the chopped parsley and olive oil together in a small bowl to make a dressing.
Step 2 of 3
Steam the broccoli and asparagus for 3 minutes until tender. Place in a large bowl with the lentils, spring onions, spinach and avocado, pour over the dressing and toss well.
Step 3 of 3
Serve with the remaining fresh parsley and pumpkin seeds on top.
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